Confit Suckling Pig Recipe

Confit Suckling Pig is a traditional French dish that features tender and succulent suckling pig cooked in its own fat. The pig is first marinated in a flavorful mixture of herbs and spices, then slow-cooked in a low-temperature oven until the meat becomes incredibly tender and the skin turns crispy. The result is a melt-in-your-mouth dish with rich flavors and a delightful contrast of textures. Confit Suckling Pig is often served with roasted potatoes and a tangy sauce, making it a show-stopping centerpiece for special occasions.

14 Rating -
Non Vegdiet
3hr total
3hr total
Confit Suckling Pig

ingredients serve

Ingredients for Confit Suckling Pig Recipe

  • 1/10 Suckling Pig
  • As required Salt And Pepper To Taste
  • as required Herbs And Spices Of Your Choice
  • as required Rendered Pork Fat Or Duck Fat, Enough To Submerge The Pig
  • as required Roasted Potatoes, For Serving
  • as per your need Tangy Sauce, For Serving

Directions: Confit Suckling Pig Recipe

Cooking Directions

  • STEP 1.Preheat the oven to a low temperature and prepare the suckling pig by removing any excess fat and seasoning it with salt, pepper, and your choice of herbs and spices.
  • STEP 2.Place the pig in a large roasting pan and cover it with rendered pork fat or duck fat. Make sure the pig is completely submerged in the fat.
  • STEP 3.Slow-cook the pig in the oven for several hours, until the meat is tender and easily pulls away from the bone. Baste the pig occasionally with the fat to keep it moist.
  • STEP 4.Once cooked, remove the pig from the fat and let it rest for a few minutes. Increase the oven temperature and place the pig back in the oven to crisp up the skin.
  • STEP 5.Serve the Confit Suckling Pig with roasted potatoes and a tangy sauce. Enjoy!

Cooking Tips

  • To achieve the best results, it's important to use a young suckling pig for this recipe.
  • If you don't have access to rendered pork fat or duck fat, you can use a combination of olive oil and butter.
  • Make sure to baste the pig regularly while it's cooking to keep it moist and flavorful.
  • For extra crispy skin, you can finish the pig under the broiler for a few minutes after it has rested.
  • Leftover Confit Suckling Pig can be stored in the refrigerator for up to 3 days. Reheat it in the oven to maintain its texture and flavor.

Storage and Serving

  • Leftover Confit Suckling Pig can be stored in an airtight container in the refrigerator for up to 3 days.
  • To serve, reheat the pig in a preheated oven at a low temperature until warmed through.
  • Serve the Confit Suckling Pig with roasted potatoes and a tangy sauce for a complete and delicious meal.
calories per serving
1611 g Fat12 g Protein71 g Carbs12 g FiberOther

Current Totals

  • Fat
  • Protein
  • Carbs
  • Fiber


  • Carbs
  • Protein
  • Fiber


  • Fat

Vitamins & Minerals

  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
  • Vitamin B6
    < 1mg
  • Vitamin B9
  • Vitamin B12
    < 1mcg
  • Vitamin C
  • Vitamin E
  • Copper
    < 1mcg
  • Magnesium
  • Manganese
    < 1mg
  • Phosphorus
  • Selenium
  • Zinc
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp